Fermentative Production of Volatile Metabolites Using Brettanomyces bruxellensis from Fruit and Vegetable By-Products

Natural sources of flavour and aroma compounds are highly sought by the modern consumer; however, traditional sources are often low-yielding, and global supply is often outstripped by consumer demand. Fermentation is a favourable route by which natural flavours and fragrances can be produced. A non-...

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Bibliographic Details
Published in:Fermentation (Basel) 2022-09, Vol.8 (9), p.457
Main Authors: Lindsay, Melodie A., Granucci, Ninna, Greenwood, David R., Villas-Boas, Silas G.
Format: Article
Language:English
Subjects:
Automation
Beer
Brettanomyces bruxellensis
By products
Byproducts
Dekkera (Brettanomyces) bruxellensis
Fermentation
Flavor compounds
Fruit juices
Fruits
Gas chromatography
Mass spectroscopy
Metabolites
Microorganisms
natural flavours
natural fragrances
Phenylethyl alcohol
Raw materials
SPME headspace
volatilome
Yeast
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Summary:Natural sources of flavour and aroma compounds are highly sought by the modern consumer; however, traditional sources are often low-yielding, and global supply is often outstripped by consumer demand. Fermentation is a favourable route by which natural flavours and fragrances can be produced. A non-Saccharomyces yeast, Brettanomyces bruxellensis, was investigated for its fermentative potential for the production of flavour and aroma metabolites from juice industry by-products: apple pomace, carrot pomace, and orange pomace. Submerged solid-substrate fermentations were carried out using sterile by-products without nutrient supplementation. Gas chromatography–mass spectrometry was used for volatile metabolite profiling of fermented substrates. One compound of interest, phenylethyl alcohol (rose fragrance), was extracted and quantified using GC-MS at a yield of 2.68 g/kg wet carrot pomace weight. This represents a novel, natural production strategy for phenylethyl alcohol compared to the traditional steam distillation of Rosa domascus sp. petals.
ISSN:2311-5637
2311-5637
DOI:10.3390/fermentation8090457